Roasted Masala Chickpeas
User Reviews
5
Roasted Masala Chickpeas
Description
Roasted Masala Chickpeas are a crispy snack or accompaniment featuring cooked or canned chickpeas tossed in a bold mix of Indian spices such as garam masala, garlic powder, cayenne, and turmeric. Chickpea flour and rice flour coat the chickpeas before baking to develop a crunch similar to roasted nuts or chips. The chickpeas bake in the oven at a high temperature, stirring occasionally to brown evenly and maintain crispness. The dry mango powder adds a tangy note authentic to chaat-style treats.
The texture of these chickpeas is crisp on the outside with a slightly tender interior depending on baking time. They can be snacked on their own or tossed with chopped onion, tomato, cilantro, and chutneys like mint or tamarind to make a chickpea chaat. Adjusting the baking time changes the crunch level, allowing customization from mildly crisp to very crunchy.
These roasted chickpeas keep well once cooled and make a handy shelf-stable snack. The recipe suggests even tossing with additional spices or fresh chutneys to serve. The use of commonly available spices and neutral oil makes them approachable to prepare at home.
The recipe notes advise baking longer for more crunch or less for a softer inside. They also mention substituting spices and using chaat masala for a classic Indian street food twist. Spray oil or water can help the flour coating stick well before baking.
Ingredients
- 30 oz chickpeas or 3 cups cooked chickpeas, canned
- 1 to 2 tablespoons safflower or other neutral oil
- 1/2 to 3/4 teaspoon salt
- 1 1/2 teaspoons garam masala
- 1 1/2 teaspoons garlic powder
- 1/2 to 1 teaspoon cayenne powder or to taste
- 1/2 teaspoon Turmeric ground
- 1 teaspoon dry mango powder amchur or chaat masala, or use 1/4 teaspoon kala namak
- 3 tablespoons chickpea flour
- 2 to 3 tablespoons rice flour
Instructions
- Preheat the oven to 425°F / 220ºc.
- Drain and rinse the chickpeas if using canned. Remove excess skin if needed.
- Add the chickpeas to a bowl. Add all the spices and mix well. Add less salt if the cooked/canned chickpeas were salted. Add the oil and mix well to coat.
- Dust the chickpeas with the chickpea flour and rice flour, and mix to distribute evenly. Spray oil or water to help the flours stick if needed. Spread the chickpeas on a parchment-lined baking sheet.
- Bake for 20 minutes. Spray oil on the chickpeas, move them around with a long spatula (move the inner chickpeas out), and turn the tray around. Bake for another 10 to 15 minutes, until the chickpeas are crisp. If the chickpeas start to brown too quickly, reduce the temperature to 350° F / 180ºc and bake until crisp. Move the chickpeas around every 5 to 8 minutes.
- Cool completely before storing. Add a dash of chaat masala or salt if needed, toss and serve.
Notes
- Baking longer increases crunchiness, while shorter baking keeps a softer center.
- Adjust spices to taste or substitute with preferred blends like chaat masala.
- To make a chickpea chaat, toss roasted chickpeas with diced onion, tomato, cilantro, and mint or tamarind chutney before serving.
- Spraying oil or water helps chickpea and rice flour stick to the chickpeas for a better crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 452 kcal
% Daily Value*
| Calories | 452kcal | 23% |
| Carbohydrates | 65g | 22% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 92mg | 4% |
| Potassium | 689mg | 15% |
| Fiber | 17g | 68% |
| Sugar | 11g | 22% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 107mg | 11% |
| Iron | 6.6mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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